Catfish Stew (Eddie)

Recipe Ingredients:

1 lb catfish fillets, cut into 2 inch lengths
2 medium potatoes, peeled and diced
1 can (14 ounces) diced tomatoes
16 ounces clam juice
1 cup chopped onion
1 cup water
2 cloves garlic, minced
2 cups hot cooked rice (white or brown)

Catfish Seasoning Mixture Ingredients:


1/4 cup paprika
2 tablespoon dried oregano, crushed
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon black pepper
1/2 teaspoon red (cayenne) pepper
1/2 teaspoon dry mustard

Recipe Instructions:

In a large pot combine the following ingredients potatoes, diced tomatoes, clam juice, chopped onions, water, and garlic. Bring pot to boiling. Reduce heat and cook covered over medium-low heat for about 10 minutes.

Coat catfish fillets evenly with seasoning mixture and add to pot. Continue to boil stew covered for 5 to 10 minutes, until fish flakes easily with a fork.

Serve cat fish stew over a bed of hot steamed rice.

Makes 4 servings.

This recipe provided courtesy of http://www.soulfoodandsoutherncooking.com